SOFITEL CHICAGO WATER TOWER

Recorded violations

• 1

  SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: All food shall be from sources approved by health authorities and safe for human consumption. FOUND THE USE OF A VACCUMN PACKAGING MACHINE ON SITE AT TIME OF INSPECTION. MACHINE BEING HELD FOR INSPECTION AT THIS TIME. MUST DICONTINUE THE USE OF MACHINE UNTIL PROPER PERMISSION IS GRANTED FROM THE STATE OF ILLINOIS. INFORMATION GIVEN TO BEGIN PROCEDURE. FOOD ITEMS THAT HAVE BEEN PREPARED AND VACCUMN PACKAGED HAVE BEEN DISCARDED. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED.

• 2

  FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND A WALK IN COOLER AT THE 3RD FLOOR BANQUET KITCHEN AT IMPROPER TEMPERATURE OF 45.6 DEGREES. UNIBEING TAGGED HELD FOR INSPECTION AT THIS TIME. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED

• 3

  POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.FOUND THE FOLLOWING POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE: 8 GALLONS OF MILK, 1 QUART OF CREAM, 3 GALLONS FRESH GRAPEFRUIT JUICE, 9.5 GALLONS OF FRESH ORANGE JUICE ALL AT IMPROPER TEMPERATURE. 45.3 DEGREES ALL PRODUCT WAS DISCARDED AT THIS TIME OF INSPECTION. TOTAL VALUE OF PRODUCT $60.00 CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED.

• 4

  SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. FOUND ICE MACHINE AT 3RD FLOOR KITCHEN WITH LARGE AMOUNTS OF BUILD-UP of MOLD AT ICE SHOOT. BUILD-UP DRIPPING ON TO ICE FOR SERVICE. MACHINE BEING TAGGED HELD FOR INSPECTION AT THIS. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED

• 6

  HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED 2 EMPLOYEES EATING AND DRINK WHILE AT THE HOT FOOD LINE. INSTRUCTED EMPLOYEES TO REMOVE THEMSELVES FROM THE LINE TO EAT AND DRINK. WHEN RETURNING TO THE LINE MUST WASH HANDS. CRITICAL VIOLATION 7-38-010(A) CITATION ISSUED.

• 8

  SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. BAR AT RESTAURANT AREA NOT PROPERLY SANITIZING. 0 PPM AT RINSE. INSTRUCTED MANAGER TO CORRECT AND MAINTAIN AT ALL TIMES. MUST PROVIDED TEST STRIPS FOR MACHINE. UNIT BEING TAGGED HELD FOR INSPECTION AT THIS TIME. CRITICAL VIOLATION 7-38-030 CITATION ISSUED

• 12

  HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. LE BAR AND RESTAURANT BAR HANDSINKS WITH NO SOAP AND PAPER TOWELS. INSTRUCTED MANAGER TO CORRECT AND MAINTAIN. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.

• 13

  NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. ROACH INFESTATION AT MAIN KITCHEN HOT LINE. FOUND LIVE ROACH ACTIVITY UNDER AND AROUND MAIN HOT AND COLD UNIT. UNIT IS ONE PIECE THAT HOLDS ALL HOT UNITS. APPOXIMATELY 30 LIVE ROACHES AT UNIT. OPERATION HAS BEEN MOVED FROM MAIN KITCHEN TO ALTERNATIVE KITCHEN PER OFFICE. MUST CORRECT AND MAINTAIN ISSUE. CRITICAL VIOLATION 7-38-020 CITATION ISSUED

• 18

  NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED THE FOLLOWING: FRONT AND RECIEVING DOORS NOT RODENT PROOFED 1/4 IN GAP AT BOTTOM OF DOORS. MUST HAVE ALL OUTER OPENINGS TIGHT FITTING NO LIGHT AVAILABLE. OBSERVER FRUIT FLY ACTIVITY AT LE BAR, AND BANQUET KITCHEN. 25 FLIES ON SITE. MUST CLEAN, REPAIR AND MAINTAIN AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

• 28

  * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. MUST POST SUMMARY IN SIGHT OF CUSTOMERS AT ALL TIMES. THE LAST ISPECTION SUMMARY ONLY. 2008 SUMMARY POSTED AT LE BAR AND 2008 AND 2009 SUMMARY POSTED AT SIDE OF BAR, NOT VISIBLE. SERIOUS VIOLATION 7-42-010(B) CITATION ISSUED.

• 29

  PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.THE FOLLOWING VIOLATIONS NOT CORRECTED FROM PREVIOUS INSPECTION 160368 6-1-09 INSPECTOR #389. VIOLATIONS #33 ICE MACHINE IN NEED OF CLEANING, #34 FLOORS IN NEED OF CLEANING, #35 WALLS IN NEED OF CLEANINF TO REMOVE SPLATTER, #40 THERMOMETERS NEED IN ALL REACH-IN COOLERS. MUST CORRECT ALL VIOLATIONS AND MAINTAIN.SERIOUS VIOLATION 7-42-090 CITATION ISSUED

• 32

  FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPLACING WHERE WORN, DISCOLORED OR IN POOR REPAIR. RUBBER GASKET AT REACH-IN COOLER ON MAIN LINE IN NEED OF REPAIR. ICE BIN AT LE BAR IN NEED OF COVERING.

• 33

  FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: MAIN KITCHEN ALL COOKING EQUIPMENT TO REMOVE GREASE AND FOOD BUILD-UP, BANQUET KITCHEN COOKING EQUIPMENT AND COUNTERS, COFFEE AREAS, INTERIOR OF REACH-IN COOLERS, ALL PAN RACKS AND HOT HOLDING BOXES. ALL IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN CLEAN.

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  FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. GROUT LINES AT DISH AREAS IN NEED OF CLEANING AND REGROUTING. MUST CLEAN AND MAINTAIN AT ALL TIMES.

• 37

  TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. EMPLOYEE BATHROOM AT 1ST FLOOR IN NEED OF VENTILATION. MUST INSTALL AND MAINTAIN.

• 38

  VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. DIPPER WELL NEEDED AT DESSERT STATION IN MAIN KITCHEN. MUST INSTALL AND MAINTAIN.

• 43

  FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALL ICE UTENSILS MUST BE STORED IN A CLEAN SANITIZED CONTAINER AT ALL TIMES. MUST PROVIDE AND MAINTAIN.